posted by Parvaneh 11-05-100 6:51 PM
Unsinkable Molly Brown Cookbook
Hearts of Pal Bordelaine
1 large can hearts of palm
2 Tbl. butter
minced parsley
Sauce:
6 shallots
1 Tbl. butter
1/2 cup red wine
Drain palm hearts well. Cut into 1" pieces and sauté in butter over low heat. Just shake the pan gently as they bruise easily. Turn but once. Heat thoroughly but do not brown.
Place in a hot dish and pour over them the sauce: Cut shallots or green onions and sauté in butter over low heat. Add wine and simmer gently. Garnish with parsley.